What The Heck Is A Paleo Dump Bread Recipe?
Hey all, thought I’d have some fun with this recipe! Alright, wouldn’t it be great if you had a base recipe and you could add whatever you want to make it your own unique recipe?
Well, this is that recipe! Think of this paleo dump bread recipe as a base and then you get to “dump” whatever you want into the batter (with a little help from me of course)!
Want the best news yet? It will only take you 5 minutes to whip up! For real!!
Now you can make whatever flavors that you are in the mood for. Does apple cinnamon walnut bread sound good? How about chocolate zucchini bread or spiced carrot and raisin bread. See, kind of exciting to have options right?
How This Recipe Works
So here is how this recipe works. I will give you the base, and when you see “dump” I give you options and you choose which ingredient to dump in.
So an example is 2 cups of shredded anything. Here you could add shredded carrots, shredded zucchini, shredded apples, shredded pears… just pick one and dump it into the batter. It is that easy 🙂
Now move onto the next “dump” step and proceed through the recipe.
Combining the Right Flavors
When making your own creation of this paleo dump bread recipe, be sure to combine flavors that work together. Here are a few examples:
- shredded apples and cinnamon
- shredded zucchini and cocoa powder
- shredded carrots and pumpkin spice
- shredded carrots and raisins
- shredded zucchini and chopped walnuts
- shredded pears and chopped walnuts
- shredded apples and cranberries
- or make a delicious fruitcake bread with dried fruit and dates
Be creative. Anything goes. Do you have a favorite combination? Feel free to share in the comment section below!
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5 Minute Paleo Dump Bread Recipe {Gluten Free, Grain Free & Paleo}
Prep Time: 5 minutes- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: breakfast, dessert
- Method: baking
- Cuisine: american
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Print Recipe
Pin RecipeDescription
Think of this paleo dump bread recipe as a base and then you get to “dump” whatever you want into the batter.
Ingredients
- 2 cups any nut butter or dump in a mixture of any nut butters
- 1/2 tsp sea salt
- 1 tbsp of any spice or dump in cocoa powder, pumpkin spice or cinnamon
- 2 cups shredded anything or dump in a combo of shredded apples, carrots, zucchini, pears… anything goes! If the fruit or vegetable has a lot of liquid, squeeze out the excess liquid before dumping it into batter.
- 4 large eggs, dump in farm fresh, duck eggs, or any other kind of yummy egg!
- 1/2 cup honey or maple syrup or dump a combo of grade B maple syrup and honey.
- 1 tbsp vanilla extract (you can use other extracts, adjust amount to taste and just dump in)!
- 1 tsp baking soda (dumped in of course)
- 2 tsp apple cider vinegar dumped over the baking soda, this will create a fizz like substance.
- 1 cup chopped anything just dumped right in. Pecans, walnuts, raisins, cranberries, dried fruit, dates, gluten free chocolate chips etc… (optional)
Instructions
- Preheat oven to 350ºF.
- In a large bowl dump in the nut butters, sea salt, spice of choice, eggs of choice and sweetener of choice listed above.
- Stir really well or use a handheld mixture to blend for 30 seconds.
- Stir in fruit or veggie of choice (squeezed out excess water if high liquid content).
- Add baking soda to the top of the batter and pour the vinegar on top. The mixture will foam or fizz up. Fold into batter.
- Here is where you dump in your chopped add ins (nuts, dried fruit, chocolate chips etc.) Simply dump in batter and fold it in.
- Pour into a greased 9″x5″ loaf pan and bake for 50 minutes to 1 hour.
- Allow the bread to cool completely before serving. Slice and serve.
Nutrition
- Serving Size: 1 slice
Got Questions? Ask Away!
We are here for you! Got any questions or feedback? We’d love to hear from you!
Don’t sweeteners like maple syrup and honey have carbs? Wouldn’t that mean the recipe isn’t paleo? I don’t know much about paleo/keto, so maybe I’m way off base here . . .
No, paleo isn’t based on carbs like keto
Sharing a few of my tips, please don’t judge, these just work for me on our low processed carb/lots of home grown fresh veggies/mostly vegetarian life style:
Boil dates in equal amount of water til water reduces by half and dates (deseeded) are tender, food processor to make date paste which can be substituted equal amounts for sweeteners (honey, sugar), can be frozen in portion sizes for use when needed and can be used in any recipe just mind the ratio of wet to dry ingredients in a recipe. I make my own almond flour and oat flour which work well together with date paste, and add an extra egg or two. I use good quality cold pressed olive oil in all my cooking and baking.
For this recipe, definitely squeeze out the moisture from the veggies or fruit, and I add full fat Greek yogurt and less oil, since using oat and almond flour it helps with moisture. I baked over an hour in a bread pan and about an hour when using a shallower pan, using baking paper to line, less mess and keeping bread wrapped in the paper keeps it moist. Wait to cut about an hour so does not crumble.
★★★★
This is a pretty old recipe, but in case you’re still replying to comments – do you know what the difference is between using nut butter and nut flour or nut meal – if you use the same weight? I have almond meal and not butter and since almonds demand so much water to grow and are so expensive to buy, I’m hesitant to just experiment. Appreciate any advice you may have 🙂